| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 2 | Servings | |
INGREDIENTS
| 1/2 | lb | Halibut cheeks |
| 2 | T | Butter |
| 2 | T | Dry vermouth |
| 1/2 | Lemon | |
| 1 | pn | Fresh dill, finely chopped |
| Salt & pepper to taste |
INSTRUCTIONS
From: coburn@informix.com (David Coburn) Date: 17 Feb 1995 15:42:18 -0600 I am blessed by being in a part of the world that has two of the finest seafood products in abundance: fresh salmon and halibut cheeks. The following is for the later, halibut cheeks, but you can substitute appropriate amounts of halibut filets or (although I've not tried it, I suspect) ocean scallops for the meat. This is simple, fast, and a total accident. I apologize for the lack of exactitude in the cooking time, but any seafood varies widely in the thickness, which dictates the total cooking time. Melt butter in pre-heated sautee pan. Add the vermouth and the juice of 1/2 lemon. Add halibut, salt and freshly ground black pepper and sautee for about 1 minute. Turn, cover and finish cooking on the other side, for a total cooking time (over low heat) of about 8-9 minutes per inch of thickness of the fish. (Start with the lower amount; overcooked halibut is dry and stringy; cook until flaky and tender.) REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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